Tomato Risotto Risotto Al Pomodoro Recipe Foodcom

Steps:

• Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
• Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat.
• Add the shallots and cook for 1-2 minutes, until soft but not browned.
• Add the garlic.
• Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute.
• Pour in the wine and stir until it has been completely absorbed.
• Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.
• Repeat.
• After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm.
• Reserve the last ladle of stock.
• Add the reserved stock, parmesan, basil, salt and pepper.
• Mix well.
• Remove from heat, cover and let rest for 2 minutes.
• Sprinkle with additional parmesan when serving.

Steps:

• Preheat the oven to 180 deg C.
• Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
• Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
• Add the puree and the tomatoes and stir well.
• Add a ladle of stock and allow that to bubble!
• Then add the rest of the stock and bring up to a simmer.
• Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
• After 10 minutes, remove it and stir once.
• Return to the oven for 10 minutes.
• When the risotto is ready, take it out, stir in the cheese and basil.
• Season and leave to stand for a few minutes before serving.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook to al dente.
• While pasta is cooking, drain tomatoes into a sieve set over a large bowl. Open one end of each tomato, squeezing the seeds into the sieve. Squeeze the remaining pulp into mush with your hand and place in a second bowl. Once all the tomatoes have been deseeded and squished, discard the contents of the sieve.
• Place a large saute pan over medium heat. Add olive oil. When shimmering, add garlic and saute until fragrant, about 1 minute. Add tomato pulp and cook 1-2 minutes until pulp breaks down and releases juices. Remove pulp back to bowl with slotted spoon.
• Add juices from the other bowl to the pan. Bring to a boil and cook until juices thicken, 2-4 minutes. It's ready when your spatula leaves bare metal when swiped through the liquid. Add balsamic vinegar, and salt and pepper to taste. Return pulp to pan and taste for seasoning. Add another drop of olive oil for freshness.
• When pasta is cooked, transfer from boiling water to tomato sauce. Cook briefly, tossing to coat. Serve in heated bowls, topped with basil.